{"id":15900,"date":"2020-08-06T09:00:52","date_gmt":"2020-08-06T13:00:52","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=15900"},"modified":"2020-07-27T11:07:09","modified_gmt":"2020-07-27T15:07:09","slug":"what-to-do-with-all-the-peppers-growing-in-your-garden","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2020\/08\/06\/what-to-do-with-all-the-peppers-growing-in-your-garden\/","title":{"rendered":"What to do with all the peppers growing in your garden!"},"content":{"rendered":"\n
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Chef Nancy Berkoff shares ideas on ways to prepare vegan dishes using fresh\nand dried peppers in a previous Vegan\nCooking Tips<\/em> column in Vegetarian\nJournal<\/em>. Nancy states, \u201cThere are over 200 cultivated varieties of fresh\nand dried hot peppers. If you select dried peppers, you\u2019ll want to remember\nthat dried hot peppers are at least 10 times more potent than fresh.\u201d Nancy\nalso mentions, \u201cBell peppers: Red are sweetest, yellow the most mild, and green\nthe strongest flavor (for a bell pepper). Bell peppers are very versatile, as\nthey work well raw or cooked. Create a bell pepper rainbow with chopped green,\nred, yellow, orange, or purple peppers. Use them as in ingredient or garnish\nfor tossed, pasta, rice, macaroni, and quinoa cold salads, or put in soups,\nchili, stews, sandwich fillings, and stir-fry dishes. Instead of a three-bean\nsalad, try a three-pepper salad or use a fresh, seeded bell pepper as an edible\nbowl for your favorite salads (cold) or your favorite fillings (hot).\u201d<\/p>\n\n\n\n

The complete article can be found here: http:\/\/www.vrg.org\/journal\/vj2016issue3\/2016_issue3_cooking_tips.php<\/a><\/p>\n\n\n\n

To subscribe to Vegetarian Journal, visit: http:\/\/www.vrg.org\/member\/2013sv.php<\/a><\/p>\n\n\n\n

You can also subscribe to the Kindle version of Vegetarian\nJournal in the USA and United Kingdom.\nIn the USA,\nvisit: https:\/\/www.amazon.com\/dp\/B07LBY2Y7K\/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K<\/a>\n In the United Kingdom, visit: https:\/\/www.amazon.co.uk\/dp\/B07LBY2Y7K\/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Nancy Berkoff shares ideas on ways to prepare vegan dishes using fresh and dried peppers in a previous Vegan Cooking Tips column in Vegetarian Journal. Nancy states, \u201cThere are over 200 cultivated varieties of fresh and dried hot peppers. If you select dried peppers, you\u2019ll want to remember that dried hot peppers are at […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-15900","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=15900"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15900\/revisions"}],"predecessor-version":[{"id":15902,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15900\/revisions\/15902"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=15900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=15900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=15900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}